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- Dish type
- Chocolate traybakes
Chocolate brownies are so easy to make. --Lynda Bellingham
Midlothian, Scotland, UK
16 people made this
IngredientsMakes: 18 squares
- 200g (7oz) dark chocolate flavour cake covering
- 125g (4 1/2oz) unsalted butter
- 175g (6oz) caster sugar
- 3 large eggs
- 75g (2 1/2oz) plain white flour
- 50g (2oz) mini fudge chunks
- 50g (2oz) white/dark chocolate drops
- 50g (2oz) milk chocolate drops
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat oven to 170 C / Gas 3. Butter and baseline shallow 20cm square tin with baking parchment.
- Place the chocolate and butter in a bowl over a pan of simmering water. Do not let the water touch the bottom of the bowl. Heat gently until the butter and chocolate are melted. Remove the bowl from the pan.
- Add the sugar to the chocolate mixture and beat. Whisk in the eggs one at a time, until combined.
- Add sifted flour and beat until smooth. Fold in the fudge chunks and chocolate chips. Pour into the prepared tin and bake for 45 minutes or until the surface has set but still feels squidgy underneath.
- Leave to cool completely and cut into bite sized pieces.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
probably nice-12 May 2017
Copycat Starbucks Chewy Brownie Recipe
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Are you in love with Starbucks Chewy Brownies? Then you will love this Copycat Starbucks Chewy Brownie Recipe with three kinds of chocolate!
When I think of my favorite brownies, this Copycat Starbucks Chewy Brownie Recipe is definitely on the list. It&rsquos simple to pull together and practically fool proof. I also love that it uses real butter instead of oil, since that rich butter flavor just enhances the amazing flavor in this triple chocolate brownie recipe. Anytime you combine three types of chocolate in one rich and chewy brownie you know you have a winner! This recipe won&rsquot disappoint.
- Position a rack in center of oven preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
This Recipe is Featured In:
- 1 cup butter, melted
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
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Step by Step Instructions
These mini egg brownies can be in the oven within around 10 minutes and they are very simple to decorate. Here are the instructions:
- Preheat (fan) oven to 180C/ 350F/ GM4 and line a baking tin with butter and parchment
- Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers
- Melt the butter and chocolate together over a bain-marie or in short 30 second bursts in a microwave
- Stir in the sugars
- Add the eggs & yolks and beat to just combine using a handheld balloon whisk
- Stir in the vanilla extract
- Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain
- Pour into the tin and bake for 20 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it
- Take the tin out of the oven and let the brownie cool completely in the tin
- When cool chop the mini eggs and melt the white chocolate
- Drizzle the chocolate over the uncut brownies, scatter the chunks of mini eggs over the top, cut into squares and leave to set
What Are Cosmic Brownies?
The original Little Debbie Cosmic Brownies were these super sweet, fudgy brownies topped with chocolate frosting and rainbow sprinkles.
Our version looks just the same as those plastic-wrapped store goodies, but the real chocolate tastes so much more rich and delightful! With no artificial ingredients or preservatives, these decadent brownies definitely beat out the store version.
It also makes for a great basic brownie recipe. Even if you don&rsquot want to go all out with the thick ganache, you can still have super moist, dense, and scrumptious brownies.
Plus, you can make these fudgy treats in just 35 minutes. Just don&rsquot expect them to last long. These are loved by kids and adults alike.
How to make Brownies Flaky
Whisking the sugar and eggs until they are almost white, along with mixing butter and canola oil gives you that flaky top to the brownies.
Chewy Brownies are a very simple thing to make at home. Only a few ingredients, most that you probably already have in your pantry. But, adding the little bit of brewed coffee helps accent and bring out the chocolate flavors even more.
How do I get my brownies to cook evenly in the pan?
A little discussion about baking pans. Personally, I absolutely cannot stand these fancy non-stick coated pans! They are horrible.
The temperature is not even and they do not bake evenly. Meaning, your brownies will burn to a crisp around the edges and the rest will be soft. Now, I’m not sure about you?! But, I’m not looking to waste half of the brownies, we want to eat the whole darn pan full!
A simple aluminum baking pan is my personal preference. AND, do yourself the favor and order the darn thing on Amazon. Because unless you are close to King Arthur Flour in Norwich, Vermont or some great family-owned kitchen store, you’re not gonna find one. Your darn sure not gonna find one in Walmart!
Easter Mini Eggs Brownies
This recipe is the first of two Easter brownie hacks coming up! All you’ll need is your favourite brownie recipe, boxed mix is fine, and a bag of Easter Mini Eggs. I made my brownies from scratch so feel free to use this recipe if you like. It’s rich, chewy and always a hit!
The stores are full of scrumptious Easter candy and I stocked up on a bunch. Both Hershey’s and Cadbury’s makes mini eggs. I think even Walmart has a generic store brand too, but I’ve never tried them. They are little bites of candy-coated chocolate heaven. You can never stop at just one. At least, I can’t!
Prepare your brownies as you normally would. Then, before putting them into the oven, mix in a cup of mini eggs. When you cut them into squares, you’ll see the little chocolate chunks spread throughout.
I doubt they sell mini eggs year round, at least I haven’t noticed in my area, so grab a bunch of bags to satisfy your chocolate cravings long after Easter ends. It’s early this year and coming up fast!
Check out my Easter board and Easter Desserts board on Pinterest for more fun ideas to celebrate the holiday. And keep an eye out for my next Easter dessert recipe. Trust me, it’s one you WON’T want to miss!
Maggie’s Decadent Brownies
Preheat oven to 350 °F. Grease a 13 by 9 inch baking pan.
Melt 4 oz (4 squares) unsweetened chocolate and 2 sticks butter in a 2-quart bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the eggs, 2 cups sugar, and 1 teaspoon vanilla extract and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt 4 oz (4 squares) unsweetened chocolate and 2 sticks softened butter in a medium bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add 1/2 cup egg substitute, 1 teaspoon vanilla extract, and 1 (1 lb) box sifted confectioner’s sugar and stir with a spoon until smooth. Stir in the marshmallows they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.